Sri Lanka Dallo ( Stuffed Cuttle Fish Curry)

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Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Metric measurements


Dallo ( Cuttle Fish Curry)*
450grams cuttlefish *
25grams onion
1each hot chili peppers fresh*
1each tomato
4each garlic clovesVideo
2each cardamom seeds *
1each clove *
3teaspoons coriander
2teaspoons cumin
1teaspoon fenugreek
½teaspoon chili powder
½teaspoon paprika
½teaspoon turmeric
1x curry leaves sprigs*
250ml coconut milk thin*
125ml coconut milk thick*
100grams gram *
2cloves garlicVideo
1teaspoon coriander
1teaspoon salt
¼teaspoon chili powder *
¼teaspoon turmeric *
* not incl. in nutrient facts


Wash and clean the cuttle fish.

Wipe dry and set on one side.

Prepare the stuffing by roasting the gram and then grinding it coarsely.

Crush the garlic and mix this, together with the gram, in a bowl with the coriander, salt, chile powder and turmeric.

Stuff the cuttle fish with this mixture and then secure with toothpicks.

Chop onion, chile and tomato and crush the garlic, cardamoms and the clove.

Mix the onion together with the chile, tomato, garlic, cardamom, clove, coriander powder, cumin powder, fenugreek, chile powder, paprika powder, turmeric, curry leaves and thin coconut milk.

Put in a pan, add the stuffed cuttle fish and bring to the boil.

Reduce the heat and simmer until the cuttle fish are tender, approximately 30 minutes.

Pour in the Coconut milk, thick and cook until the gravy thickens.

First published: last updated: 2013-04-20


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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 3817% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 600mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 16%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
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